Chilaquiles Rojos is a classic Mexican breakfast dish, featuring fried corn tortilla pieces simmered in a red chile sauce, often topped with cheese, cream, and a fried egg. It is a hearty and flavorful dish, perfect for starting your day with a kick.
Savor Mexican Brunch Flavors
Chilaquiles Rojos is a classic Mexican breakfast dish, featuring fried corn tortilla pieces simmered in a red chile sauce, often topped with cheese, cream, and a fried egg. It is a hearty and flavorful dish, perfect for starting your day with a kick.
Ingredients
- 12 corn tortillas cut into quarters
- 2 cups vegetable oil for frying
- 1 can (28 oz) crushed tomatoes drained
- 2 dried Ancho chiles seeded and rehydrated
- 1 dried Guajillo chile seeded and rehydrated
- 1/2 cup chicken broth
- 1/4 cup onion chopped
- 1 clove garlic minced
- 1/2 tsp cumin ground
- 1/2 tsp oregano dried
- 1/2 cup cotija cheese crumbled
- 1/4 cup Mexican crema or sour cream
- 4 fried eggs optional
- 1/4 cup cilantro freshly chopped
Instructions
- Cut corn tortillas into quarters. In a large skillet, heat vegetable oil over medium-high heat. Fry tortilla pieces in batches until golden and crisp, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
- To make the red sauce, rehydrate dried chiles by soaking them in hot water for 20 minutes until softened. Drain, reserving some soaking liquid.
- In a blender, combine rehydrated chiles, crushed tomatoes, chicken broth, chopped onion, minced garlic, ground cumin, dried oregano, salt, and pepper. Blend until smooth. Add a little reserved chile soaking liquid if needed to reach desired consistency.
- In a separate saucepan, heat a tablespoon of oil over medium heat. Pour the blended sauce into the saucepan and bring to a simmer, stirring occasionally, for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with additional salt and pepper if necessary.
- Add the fried tortilla chips to the simmering sauce and gently toss to coat. Cook for 1-2 minutes until the tortillas soften slightly but still retain some crunch.
- Serve immediately, topped with crumbled cotija cheese, a drizzle of Mexican crema or sour cream, and fresh chopped cilantro. A fried egg is a popular and delicious addition.
Notes
For a spicier kick, add a serrano pepper to the sauce. You can also use green sauce for Chilaquiles Verdes. Serve immediately for best texture. For an even quicker version, use good quality store-bought tortilla chips.
